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Ginger Ale Salad No. 1
From Atlanta women's club cook book, 1921
Serves 2
Recipe by Mrs. Jesse M. Manry.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
461Calories
14 gProtein
105 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein14 g
Carbohydrates105 g
Fiber7.3 g
Sugars76 g
Total Fat1.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium630 mg
Potassium666 mg
Calcium70 mg
Iron6.5 mg
Magnesium87 mg
Phosphorus79 mg
Zinc1.3 mg
Copper0.6 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A6.2 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate41 mcg
Choline30 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 31. The excerpt below is the record exactly as published.
GINGER ALE SALAD NO. 1. 1 box gelatine. 1 cup chopped apples. Iqt. ginger ale. 1 cup chopped pineapple. 14 pt. boiling water. 1 cup chopped celery. 1 cup cold water. 1/8 lb. crystalized ginger. 1/2 cup sugar. 1/2 t-spoon salt. 1/2 cup lemon juice
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